8 oz. thin spaghetti
2 qt. chicken broth
1 med. green pepper, chopped
1 c. fresh mushrooms, sliced
1 med. onion, chopped
1 tbsp. cooking oil
1/2 c. butter
2/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 qt. skin milk
1 lb. cheddar cheese, shredded
4 c. cubed cooked chicken
Grated Parmesan cheese

Cook spaghetti in chicken broth 4 minutes. Drain, rinse with cold water. Drain well. Saute green pepper, mushroom and onion in hot oil until tender (do not brown); set aside. Melt butter in sauce pan. Add flour, salt and pepper; stir until smooth. Cook 1 minute. Slowly add milk, stirring constantly. Cook over medium heat, stirring constantly, until it comes to a boil. Remove from heat. Stir in cheese. Combine spaghetti, sauteed vegetables, cheese sauce and chicken. Turn into greased 13 x 9 x 2 inch baking dish. Cover with aluminum foil. Bake covered in 400 degree oven 1 hour. Remove foil, sprinkle with Parmesan cheese. Bake 10 more minutes or until hot and bubbly. Makes 8 servings.